Description

This classic sugar cookie recipe yields soft, buttery cookies perfect for holidays and any day celebrations. Paired with smooth royal icing, these cookies offer endless decorating possibilities, making them ideal for festive occasions or personalized treats. With a chilled dough base and precise baking, you’ll achieve tender cookies with a delicate crumb and perfect edges.

Ingredients

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For the Cookies

2 ¾ cups (340g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 tsp almond extract (optional)

For the Royal Icing

4 cups (480g) powdered sugar, sifted
3 tbsp meringue powder
½ tsp pure vanilla extract
½ tsp almond extract (optional)
6-8 tbsp warm water
Gel food coloring (optional)

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Instructions

Prepare Dough: Whisk together the flour, baking powder, and salt in a bowl. In a large separate bowl, cream the softened butter and granulated sugar together for 3-5 minutes until fluffy and light in color. Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract and almond extract if using. Gradually add the dry ingredients on low speed until the dough just comes together.
Chill Dough: Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours or preferably overnight. This step firms the dough, making it easier to roll and enhances flavor development.
Roll & Cut Cookies: Preheat your oven to 375°F (190°C). Lightly flour your work surface and rolling pin to prevent sticking. Roll out one disc of dough to approximately ¼ inch thickness. Use floured cookie cutters to cut desired shapes, transferring each to parchment-lined baking sheets. Gather and reroll scraps once or twice after chilling again to maximize dough usage.
Bake Cookies: Place the baking sheets in the oven and bake the cookies for 8-12 minutes, or until the edges just begin to turn a light golden color. Remove from oven and allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Make Royal Icing: Sift together the powdered sugar and meringue powder into a mixing bowl. Add 6 tablespoons of warm water, vanilla extract, and optional almond extract. Beat on medium-high speed for 5-7 minutes until the icing is stiff, glossy, and holds peaks, suitable for piping. Add additional water, one tablespoon at a time, if icing is too thick.
Color & Thin Icing: Divide the royal icing into separate bowls and color each portion using gel food coloring as desired. To prepare flood consistency icing, thin a portion of colored icing with warm water in ½ teaspoon increments until a line drizzled on parchment disappears within 10-15 seconds, indicating proper spreading ability.
Decorate Cookies: Using stiff icing, pipe outlines around the edges of cooled cookies to create ‘walls.’ Allow these outlines to dry for 10-15 minutes. Then flood the interior spaces with the thinned flood icing, spreading evenly and popping any air bubbles with a toothpick or needle tool. Let the flooded cookies dry uncovered for 6 to 24 hours until completely set. Once dry, add additional elements or details using stiff icing or wet-on-wet techniques, then allow details to dry fully.
Store: After the icing is fully dried, carefully layer the decorated cookies with parchment paper between them and store in an airtight container at room temperature. Properly stored, cookies will remain fresh and delicious for up to two weeks.

Notes

For best results, chill the dough overnight to improve flavor and texture.
Use gel food coloring to avoid watering down the royal icing.
If you don’t have meringue powder, you can substitute with egg whites but be mindful of food safety.
Royal icing dries hard, making these cookies ideal for stacking and gifting.
Re-roll scraps a limited number of times to avoid tough cookies.
Store decorated cookies at room temperature, not in the refrigerator, to prevent condensation ruining the icing.